Octopus Carpaccio—a dish as elegant as it is unexpectedly simple. This delicate appetizer showcases tender octopus, thinly sliced and dressed with bright citrus and herbaceous olive oil. It's a standout starter for dinner parties or a light, luxurious first course.
If not pre-tenderized or frozen, freeze octopus overnight then thaw—this helps break down muscle fibers for better texture.
Bring a large pot of salted water to a boil. Add bay leaf, onion, garlic, and vinegar.
Dip the octopus in the water 2–3 times to curl the tentacles, then fully submerge.
Lower heat and simmer gently for 45 minutes to 1 hour, or until fork-tender (a knife should pierce the thickest part easily).
Remove and cool slightly.
Cut off the tentacles and any usable head meat.
Lay out plastic wrap and tightly roll the octopus pieces into a log shape, like a roulade. Twist ends tight and wrap again in foil.
Place the roll in a container and weigh it down with a plate or can.
Chill overnight in the refrigerator to firm up.
Unwrap and slice the octopus roll as thinly as possible using a very sharp knife or mandoline.
Arrange slices on a plate, slightly overlapping, like carpaccio.
Whisk together olive oil, lemon zest and juice, vinegar, capers, parsley, and cracked pepper.
Spoon over octopus slices just before serving.
Finish with sea salt flakes, microgreens, or a touch of shaved fennel if desired.
Serve chilled as a starter with crusty bread or crostini.
Pairs beautifully with a dry white wine (Vermentino, Albariño, or Grüner Veltliner) or a citrusy Sauvignon Blanc.
4 servings